The news and herald. (Winnsboro, S.C.) 1877-1900, 1887-12-20
tHoUSEHOID.e &

small skewers. Gut thin sltces OF raw
fat bacon and lean ham; roll them up
separately lha s,zs OF little finger.
Make boles liz, ~. veal, with a pointed
stick, pepper aud salt The rolled ham
and bacon, and lard the veal alternately
With them, making each hole in the
meat as you 60 on. Lay some rashers
OF bacon at the bottom Of a deep sauces:
pan with two calves' feet cut up, an
onion, a couple Of carrots, salt, pepper,
half pint Of white Rhine wine, q pint
OF good stock, q quarter Of a pint of
vinegar, and Il very little CAYENNE PIP.
per. Lay the veal on these; cover the
saucepan, and let it cook slowly by the
fire, or In the oven about three hours.
1t must be we'll Drowned, but neither
dried nor burnt. Let 1t steam soft, then
lake it up, Strain the gravy, clear 1t
from fat, and add browning or beet.root
juice to color 1t deeper. When the meat
Is quite cold, take of its binding. Re-
move any fat on the cold Jelly; warm
enough Of this to coat over the meat,
pouring 1T over with spoon o. little at
u time. Cut up the rest OF the jelly
into rocky pieces and lay them on the
,neat. a.. z @4s
LEMON PUDD1Na.-For this the
crumbs only Of stale bread must be
used. Half fill q small baking-d with
it, remove 1t to basin and pour over it
Just enough hot milk to make 1t soft.
Crate into this the rind Of q large lem.
on, add the juice strained from the pips,
sweeten it to taste, and mix 1t all we'll
milk as necessary to fill UP the dish.
CN ~ ia hn rrn11 nd
having buttered the dish, pour the pre-
paration into it; put little bits Of butter
on the top Of the pudding and round the
edges Of the dish, and bake it for about
an hour, or, until nice brown color.
Strew little powdered sugar over the
top and serve. This mixture can be
baked within crust Of pastry.
JAM ToAsT.--Cut some soft Ices Of
Vienna bread a day or two old into any
shape or size you please. 90 long as they
are not too small. Soak these-but do
not let them break--in an uncooked
custard of one or two beaten eggs, a
small cup Of milk and little salt. a
little vanilla and sugBr can be added, If
liked. Have ready clean, hot frying
pan with some fresh butter, and fry the
bread to q fine golden brown. When.
done arrange round dish, spreading
each piece with any kind Of Jam you
prefer. Melt a little Of tho same jam
with equal quantities Of sherry and
water, and pour this syrup into the
middle or the dish. Before serving
place 1t in the oven for few minutes
Prepared III this way this dish is deli
ciouS and very much unlike the Ordi,
nary German toast.
NICE bread cake Is made Of two cups
Of light bread dough, one and half
cups Of sugar, half cup Of butter,
three tablespoUnfuls Of sour milk, ;, half
q teaspoonful Of soda half q grated nut
meg, y teaspoonful Of cinnamon, Il cup
Of raisins chopped and with flour busted
over them. Stir all in but the raislns,
and put them in the last thing It
should rise for half an hour and then
be baked in amoderate oven.'
SOME 2liousekeepers have adopted a
new method In putting up fruit They
can it, using a little sugar.; then when
cooler days come, and they are not hur-
ried, they make jam and preserves.
This method is highly recommended for
those women who do not have sufficient
help, and are obliged to put up fruit
hastily and with many Interruptions,
or not at all.
TENDERLoIN ON TOAST. Cut pork
tenderloins in very thin slices, stew them
in a little water till they are nearly
done; then put little butter in sauce.
pan and fry them till light brown; serve
on buttered toast and raw tomatoes
sliced thin.
FRIED VEAL.--Fry one pound Of
veal in hot lard, having first cut 1t in
strips about two inches wide, and three
or four long, when nearly done, add q
little butter and half pint of onions
chopped or cut in small pieces; season
with pepper and salt; serve hot with or
without toast.
GRAVY CRUsTs FOR s;oUP.-Cut
some toasted crusCs into neat dice; put
them in saucepan and pour over them
some strong stock. Leave them to SIM
mer until they have absorbed all the
stock and are crisp. Put them in the
tureen when the soup Is ready to serve
and pour 1t over them.
To WARM UP CAULIFLOWER.- Gut
tho stems Off cold boiled caulifloWer,
and when warmed through on dish. in
the oven pour over 1t one ounce OF hot
liqui6ed butter mixed with little fine
]y-grated Parmesen cheese. Put back
in the oven and let 1t friZZle; serve very
hot.
To FRY CAULTFLowER.-- Drain and
cut into slices firm boiled cauliflower.
Dip these into batter made Of beat
en- egg and a little milk, flour and salt.
Fry until Of light brown color and
serve With brown sauce.
LEMON =. sFRITTERS. Among the
incest offruit fritters are those made
Of lemon. 10 ono cup CT milk and one
egg allow the juice and pulp Of one
lemon. These may be served with
sauce; with the grated peel Of half the
lemon added TO flavor the sauce.
DIAMOND CAKES. "A very nice des.
sert is OF plain cakes In diamond shape
over which sauce is poured. Iteis$a
good substitute for pudding when an
tnexDpctpl UueSt arrivas